Chicken and Peaches

Quick and healthy can taste fancy

Quick and healthy can taste fancy

This is a great weekday meal that uses peaches that are slightly unripe. The firmer the better.

Chicken Breasts with Peaches and Balsamic

  • 2 chicken breasts deboned and skinned seasoned with salt, and a little cayenne
  • 1 cup finely diced onion
  • 2 cups peach slices 1/4″ thick skin still on
  • 2 cups chopped tomatoes
  • 4 basil leaves sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp butter

Melt butter in a frying pan over medium heat and saute onion until translucent. Add chicken breasts and sear on both sides. Remove meat from pan and turn heat down to medium low. Add peaches and tomatoes and bring to a simmer. return meat to pan, cover and cook until done, about 20 minutes. Remove cover, add balsamic, bring dish to a heavy simmer and cook until sauce is thick. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Garden, Recipes and tagged , , , . Bookmark the permalink.

3 Responses to Chicken and Peaches

  1. sallybr says:

    never used peaches in savory cooking, not sure why…. I just know we would love this preparation, great twist to add balsamic at the end…

  2. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  3. Eva Taylor says:

    Peaches and basil sound like a wonderful combo, so clever.

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